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Roman Bread

Pertinax

Entry posted by Pertinax

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Some of you will have noticed that "Another Roman Recipe to Delight All" thread had a recent burst of life, when I decided to try out a "Roman Army Bread" recipe ( which I found on a bag of spelt flour I bought).

Im well aware that I should be baking flat loaves in a field oven , or in the ash of a windblown campfire, however I prefer to use the modern medium of a breadmaking machine in case my experiments go awry and I set fire to a sizeable area of countryside.

 

I strongly recommend trying this type of bread at least once, the difference between it and a store bought loaf is vast. Its one of those things that hints at how different everyday items might have been in reality whilst appearing to be very similar in appearence. As I commented in the thread the spelt loaf doesnt rise very much, and would actually be more favourably produced as a flat "slipper" bread.A conveniently dense and nutritious item to slip into a bread bag. The taste is excellent, theres no point in trying to describe it other than to say "rich and dense" , the opposite of a baguette id say.

 

I have been experimenting with the breadmaker , but I havent quite hit a winning formula for a honey flavoured loaf , when I do ill post in the food thread. So far my observations are, the loaf needs a generous amount of olive oil to give sufficient moisture, dont use sugar if you can get a quality honey -failing that use a rough demerera/cane rather than white processed sugar. It is possible to let down the spelt with some wholemeal flour, (as I mentioned previously Roman bread from Late Republican times onward was a mix of grains depending on availability of stocks rather than desired recipe), this will give a bulkier loaf. Use sea salt.

For an authentic taste of rustic life try some aioli as a spread -without butter unless you are a Germanic barbarian type.It goes very well with a rough country red wine.

 

If you have never varied your bread consumption from "standard" whites I urge you to give this bread a try . In the UK as some of you know , high quality spelt loaves can be bought (at some cost) from Booth's Supermarket chain.

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docoflove1974

I used to make bread more often--more Italian 'peasant' style, but I will make a sourdough starter again in the next few months, once I get settled again. I love the activity, and the taste is unreal. Never have used a bread maker; always did it in the oven with a pizza stone. The day I make it, I always have a snack/meal of fresh bread, olive oil with balsamico and some sea salt and cracked pepper, all mixed together. That, and a good chianti or pinot noir, and I'm a very happy camper!

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Pertinax

I love a good non-white bread. But I'm too lazy to bake it myself. :rolleyes:

Breadmaking machines require only that you add the ingredients (in a specified order) and retire to the Thermae whilst they work.

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Gaius Octavius

Ursus, give it a try. You won't regret it.

 

Now, I go off topic, but maybe P :notworthy: can get a handle on this one. A Dutch bread called 'Farmer's Bread'. It is sold in their outdoor markets. It is a deep brown and very dense and moist. Has different grains in it. I understand that it is 'boiled' and not baked. One has to clean off the knife after every slicing. Slathered with butter it is out of this world. The alleged 'Farmers Bread' sold in stores (even in The Netherlands) is not even a reasonable facsimile of the real thing.

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Pertinax

I can easily answer this question for you tomorrow GO old chap, one of our employees lived in the Netherlands for many years , has a Dutch husband and is a talented cook.

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Gaius Octavius

I can easily answer this question for you tomorrow GO old chap, one of our employees lived in the Netherlands for many years , has a Dutch husband and is a talented cook.

 

:notworthy:

 

Did I ever tell you that I :wub: you?

 

:rolleyes:

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